Everyday Food For Everyday People

I have been longing to make this all summer. Finally, the temperature seemed suitable to make it today. This soup is so flavoursome and filling. It really is much better the day after you make it, so it easily can be a make ahead soup.

I used jarred chickpeas and lentils in this recipe. However, sometimes I use the dry ones and cook them. Just to let you know that either way works. If you do use dry lentils and chickpeas, I would suggest that you let the soup sit for a few hours before serving. This way they tend to be more tender and soak in more flavour.

Spiced Moroccan Chickpea Soup

Moroccan Spiced Chickpea Soup

Ingredients 1 Large can of whole tomatoes1 500 gram /17 oz jar of lentils, drained and rinsed1 500 gram/17 oz jar of chickpeas, drained and rinsed1 litre (more if needed) of good quality vegetable stock6 medium carrots, peeled and sliced crossways into about 1/2 inch pieces 4 medium celery ribs, cut into 1 inch slices1 onion, diced4 to 6 garlic cloves, crushed2-3 Tablespoons of white wine vinegar2 teaspoons of turmeric1 teaspoon of cumin1 teaspoon of ground coriandersalt and fresh ground pepperolive oilhandful of fresh cilantro sprigs, chopped Method In a large stainless steel pot, heat oil and add celery, onions and garlic. Cook until softened and slightly browned. Approximately 10 minutes. Add all the spices at once (not fresh cilantro), and give a good stir for a few minutes. Add can tomatoes & stock. Bring to a simmer and add carrots, chickpeas & lentils. Cover and turn heat to low. Check every 5 minutes or so and stir. Add the vinegar, salt and pepper and cover and continue to cook for 30 to 40 minutes. Remove from heat and with a large ladle, scoop approximately 3 to 4 ladles of soup and put into a blender. Blend on high for 10 seconds or so. Return this blended soup to the remaining soup on the stove. I do this to give the soup a thicker texture as well as blending flavours. Return to a low heat for 10 more minutes or so. Add fresh cilantro serve.